By Keyle Vandeberg
Rinse the quinoa under cold water. Combine 1 cup of quinoa with 2 cups of water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is cooked and the water is absorbed. Fluff with a fork and set aside to cool.
Preheat a grill pan over medium-high heat. Season the chicken breasts with salt and black pepper. Add a light drizzle of olive oil to the pan, then grill the chicken for about 6-7 minutes on each side until fully cooked through and juices run clear. Set aside to rest before slicing.
Halve the cherry tomatoes, dice the cucumber and roasted peppers, and finely slice the red onion.
In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, roasted peppers, red onion, and spinach.
In a small bowl, whisk together the tahini, lemon juice, minced garlic, 1 tablespoon of olive oil, and water until smooth. Season with salt and black pepper to taste.
Slice the grilled chicken breasts into bite-sized pieces and add to the salad. Pour the tahini-lemon dressing over the salad and toss to combine everything thoroughly.
Serve the salad either slightly warm or chilled. Enjoy your delicious and healthy Grilled Chicken & Quinoa Salad with Lemon-Tahini Dressing!
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By Keyle Vandeberg
This Salad Grilled Healthy Main Course recipe is ready in 40 minutes and features Chicken breasts, Quinoa, Cherry tomatoes and other delicious ingredients. Contains 550 calories total.
Rinse the quinoa under cold water. Combine 1 cup of quinoa with 2 cups of water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is cooked and the water is absorbed. Fluff with a fork and set aside to cool.
Preheat a grill pan over medium-high heat. Season the chicken breasts with salt and black pepper. Add a light drizzle of olive oil to the pan, then grill the chicken for about 6-7 minutes on each side until fully cooked through and juices run clear. Set aside to rest before slicing.
Halve the cherry tomatoes, dice the cucumber and roasted peppers, and finely slice the red onion.
In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, roasted peppers, red onion, and spinach.
In a small bowl, whisk together the tahini, lemon juice, minced garlic, 1 tablespoon of olive oil, and water until smooth. Season with salt and black pepper to taste.
Slice the grilled chicken breasts into bite-sized pieces and add to the salad. Pour the tahini-lemon dressing over the salad and toss to combine everything thoroughly.
Serve the salad either slightly warm or chilled. Enjoy your delicious and healthy Grilled Chicken & Quinoa Salad with Lemon-Tahini Dressing!
Calories per Serving: 550
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